French · Dinner
Basque Chicken Stew
Bone-in chicken thighs braised in a Basque-style sauce of piperade peppers, tomato, onion, garlic, smoked paprika and white wine, finished with cured ham and olives. Served with crusty bread or rice to soak up the rich, slightly smoky sauce.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
557Calories
45.8gProtein
33.2gFat
14.2gCarbs
6.4gSugar
3.3gFiber
1086mgSodium
233mgChol
9.2gSat Fat
846mgPotassium
74mgCalcium
3.1mgIron
0.8mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry and season both sides with salt and pepper. Slice the peppers and onion; mince the garlic and chop the parsley.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear chicken thighs skin-side down for 5 minutes until deeply golden, then flip and sear 3 minutes.
3
Sauté
Add diced prosciutto and cook 2 minutes until crisped, then add sliced peppers and onion and cook 6 minutes stirring occasionally until softened and lightly browned.
4
Braise
Stir in minced garlic and smoked paprika for 30 seconds, deglaze with white wine, then return chicken thighs, add crushed tomato, chicken stock and bay leaf. Cover, simmer over low heat 35 minutes until fork-tender.
5
Finish
Uncover, stir in olives, simmer 3 minutes over medium-low heat until sauce coats the back of a spoon, then plate with parsley scattered on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 2 thighs bone-in chicken thigh
- 1 tbsp1 tbsp olive oil
- 2 oz56g prosciutto
- 22 red bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup240ml canned crushed tomato
- 1/2 cup120ml dry white wine
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 1/2 cup70g pitted green olives
- 1/2 cup120ml chicken stock
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley, to finish
